Roasted Acorn Squash with Maple Brown Butter Vinegar Sauce
User Reviews
0.0
0 reviews
Unrated
Roasted Acorn Squash with Maple Brown Butter Vinegar Sauce
Report
Bring something special to the table with this well-loved recipe.
Share:
Ingredients
- 1 large acorn squash, washed well
- Sea salt and freshly cracked pepper, to taste
- 3 tbsp butter
- 1 tbsp white wine vinegar
- 2 tbsp real maple syrup
- toasted hazelnuts, chopped
- fresh parsley, chopped
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Cut the acorn squash in half vertically then scoop out and discard the seeds from each half. Slice each squash half horizontally into 1-inch half-moons.
- Place the squash slices in a large bowl and season well with sea salt and freshly cracked pepper, to taste.
- Melt the butter over medium heat in a small saucepan, stirring often, until melted. It will start to bubble, foam, and separate then will turn golden brown with a nutty aroma. Side Note: Watch the butter carefully while cooking because it can burn quickly & easily.
- Remove from the heat and immediately add the vinegar and stir; add the maple syrup and stir until well combined.
- Drizzle two tablespoons of the browned butter sauce over the squash slices and toss to coat evenly. Reserve the remaining sauce for serving.
- Arrange the squash slices on the prepared baking sheet in an even layer. Roast until the squash is caramelized and tender, about 25-30 minutes, flipping the slices halfway through roasting.
- Transfer the squash slices to a serving platter. Reheat the reserved sauce until warm then drizzle it over the squash.
- Sprinkle with toasted hazelnuts and chopped parsley. Serve and enjoy.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
